Prawn Cocktail Salad w/Marie-Rose dressing

The amounts for the salad aren’t specific.

Photo by Robert P.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Marie-Rose dressing:

  • 3

    extra-large, free-range egg yolks

  • juice of 1 lemon

  • 1

    garlic cloves, crushed

  • 1

    heaped t Dijon mustard

  • 1

    t tomato paste

  • 1/2

    t salt

  • 1

    t sugar

  • 250

    ml (8.45 fluid ounces) canola oil

  • For the salad:

  • Iceberg lettuce, washed & dried

  • cooked prawns (approximately 5-8 prawns per person)

  • sliced spring onions

  • micro-leaves/fresh dill

Directions

In a blender, combine the egg yolks, lemon juice, garlic, mustard, tomato paste, salt and sugar and blend until well combined. With the blender running, slowly drizzle in the oil until completely incorporated. If necessary, add 1-2 T water to thin out the dressing. Set aside. To assemble the salad, place the lettuce on plates followed by the prawns. Scatter over the spring onions and micro-leaves/dill fronds. (You could also add cubed avocado if you wanted to.) Drizzle over the Marie-Rose dressing and serve immediately.

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